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I did not learn about "gravy" till I moved to Philly. I have watched people argue over and over whether one should refer to it as "gravy" or "sauce." From what I gather from friends here...gravy is a slow-simmered tomato base that typically includes meat--sausage, pork, beef, etc.

It is often referred to as "Sunday gravy"...as many start a pot early in the morning on Sunday and it is simmered for several hours...till the family arrives for the feast.

Melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato; bring to a boil, and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

8 slices bacon
1/4 cup of oil
2 to 3 fresh tomatoes or a small (14-ounce) can of tomatoes
4 tablespoons of flour
2 tablespoons of butter, as needed
1 cup of regular milk
1 large can (12 ounces) evaporated milk

1. Fry bacon until crispy and set aside.
2. Heat oil until hot over medium heat and add flour as you would to make gravy and stir. If too thick, add 2 tablespoons or more of butter until consistency feels right. (It should be slightly thick, but still liquidy.) Add milk, stirring, until mixture becomes smooth and starts to thicken. Add evaporated milk, then add tomatoes, stirring, until gravy thickens and loses any raw-flour taste, 2 to 3 minutes. Then stir in crumbled bacon. Serve over biscuits or toast.

Every time I read this forum, my stomach grumbles and my mouth waters!

Great recipes, keep 'em coming

__________________Mischka

One last word of farewell, Dear Master and Mistress.
Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you:
"Here lies one who loved us and whom we loved."
No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail.

(I sent you a PM, wasn't sure if you'd gotten it since I don't seem to have learned the ins and outs of operating this forum.)

Anyway, yes, I am a Mississippi gal; DH is a Mississippi boy. We were both born and raised there until we married at age 24 when he started dragging me all over the country! I stopped crying about it after 9 or so years, and I've learned to live with it. We visit at least once a year, sometimes more. DH is from Pearl and I'm from the big town o' Mize (popn. 300 - Sa-lute!).

So nice to meet you!

Lisa

__________________
Farmers don't wear watches; they work until the job is done!

If you're lucky enough to have a quart of canned heirlooms, :-), open them and using a very sharp knife, slice tomatoes while they're still in the jar, just saw knife blade from side to side in a gentle fashion. Pour diced tomatoes into pot and cook down a bit, adding seasoning [salt] to your liking, then mix some cornstarch or other thickener with a bit of water and stir into tomatoes and simmer for a few minutes longer. Serve over rice.

P.S. Don't mess with the heirloom taste by adding a lot of other stuff. :-)

In a skillet, fry bacon until crisp and place on paper towels to drain. Discard all but 2 tablespoons of bacon drippings and cook chopped onion in drippings until tender. Stir in flour, salt and black pepper and cook, over low heat, stirring constantly until mixture is golden brown. Gradually add tomatoes and tomato juice and stir well. Bring mixture to a boil over medium heat and cook, stirring constantly for about 2 minutes. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until gravy becomes thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

• Mix the tomatoes, salt and sugar together in a saucepan and cook slowly.
• Simmer for about 30 minutes.
• Mix flour and water together for thickening. (Adjust amount according to how much juice is in the pan).
• Bring the tomatoes to a boil and quickly stir in the flour/water mixture.
• It is possible to get this too thick, so it is best to have it somewhat thin to pour like gravy.

One gourmet cook book I have gives a recipe for "Italian Gravy", which is just a very hearty spaghetti sauce. Calls for: tomato puree, tomato paste, chicken or beef broth, dry red wine, onions, garlic, celery, carrot, parsley, mushrooms, red pepper flakes, oregano, rosemary, basil, cloves (optional), salt, black pepper, brown sugar and meat if you wish. Carrots, grated are a must for me in a good sauce or gravy. I had a friend who was a professional Chef. He made dinner for an X-mas party once, and a pot roast was one dish. The juice or gravy it was in was extraordinary in flavor. He said it was a standard red-eye gravy. Just add a can of tomatoes, or some paste to virtually any standard gravy to impart extra flavor. It's wonderful!!!